Instant Pot Beef Stew Recipe

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Billie Carter Modified: March 23, 2022
Instant Pot Beef Stew Recipe

How To Make Instant Pot Beef Stew

Using the Instant Pot for this beef stew recipe will result in tender, melt-in-your-mouth goodness that is rich in flavor due to the slow cooking method.

Preparation: 15 minutes
Cooking: 40 minutes
Total: 55 minutes



  • 1tbspolive oil
  • lbbeef stew meat
  • salt and pepperto taste
  • 1oniondiced
  • 2tspgarlicminced
  • 1lbyellow potatoessmall, quartered
  • 4carrotspeeled, halved and cut into 1-inch pieces
  • 3cupsbeef broth
  • 3tbsptomato paste
  • 1tspdried thyme leaves
  • 1bay leaf
  • 1cupfrozen peas
  • 3tbspflour
  • 2tbspparsleychopped


  1. Turn the Instant Pot to Saute, then select More. Wait for the pot to heat up, then add the oil.

  2. Add half of the stew meat to the pot and season with salt and pepper to taste. Cook for 3 to 4 minutes on each side or until browned.

  3. Remove the meat from the pot. Repeat with remaining meat.

  4. Place all the meat in the pot along with the onion, garlic, potatoes, carrots, beef broth, tomato paste, dried thyme leave, bay leaf, salt, and pepper to taste.

  5. Stir to combine. Seal the Instant Pot and set it to Manual High Pressure for 30 minutes.

  6. Carefully vent the pressure valve, or let the pressure release manually.

  7. Remove ⅓ cup of stew liquid from the pot. Add the flour and whisk until smooth.

  8. Pour the flour mixture back into the pot, and turn the pot back to the Saute function.

  9. Add the peas to the pot. Simmer for 3 to 5 minutes or until stew has started to thicken.

  10. Sprinkle with parsley, then serve.


  • Calories: 408.65kcal
  • Fat: 11.88g
  • Saturated Fat: 4.21g
  • Trans Fat: 0.47g
  • Monounsaturated Fat: 6.48g
  • Polyunsaturated Fat: 1.00g
  • Carbohydrates: 29.75g
  • Fiber: 5.11g
  • Sugar: 6.18g
  • Protein: 47.58g
  • Cholesterol: 119.07mg
  • Sodium: 1131.36mg
  • Calcium: 84.11mg
  • Potassium: 1557.38mg
  • Iron: 6.16mg
  • Vitamin A: 378.78µg
  • Vitamin C: 26.71mg
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